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Vegetarian Quesadillas with Cumin and Lentils is an easy weeknight meal you possibly can pull collectively in 30 minutes or much less. Tortillas are full of toasted cumin seeds, lentils, corn, cheese, then topped with contemporary pico de gallo. It’s a child pleasant meal your loved ones will love!

This vegetarian quesadilla recipe makes an ideal meal if you end up quick on time however nonetheless need one thing nutritious. They’re baked within the oven so you possibly can simply make them for a crowd (in bulk!), and are excessive in protein to maintain everybody full and glad.

Kitchen Instruments and Gear You’ll Must Make Vegetarian Quesadillas

vegetarian quesadillas with cumin and lentils, served with pico de gallo on a grey plate

make Vegetarian Quesadillas with Cumin and Lentils – step-by-step

Step 1: Preheat oven to 350 levels. Toast cumin seeds in massive, dry skillet over medium warmth 2 to three minutes, or till aromatic, shaking pan continually. Switch to small bowl, and put aside.

cumin seeds toasting in a skillet

Step 2: Toast the corn in the identical skillet, shaking the pan for about 5 min or till cooked via. Switch to small bowl, put aside.

roasting corn in a skillet

Step 3: Prepare Four tortillas on a baking sheet sprayed with olive oil cooking spray. Sprinkle half the tortilla with ~2-Three Tbsp grated cheese, and 1/Four tsp toasted cumin seeds. High with 1/Four cup lentils, 1/Four cup corn, and fold the opposite aspect over.

vegetarian quesadillas with cumin and lentils - being assembled on a baking sheet

Step 4: Repeat for the subsequent Three tortillas.

vegetarian quesadillas with cumin and lentils - being assembled on a baking sheet

Step 5: Put the tortillas within the oven and broil for 5-10 min till the tops are evenly browned and crispy. Put the tortillas within the oven and broil for 5-10 min till the tops are evenly browned and crispy. Serve with Pico de Gallo, avocado, guacamole, Plain Greek Yogurt, or diced inexperienced onions on prime!

vegetarian quesadillas with cumin and lentils - pictured on a baking sheet, fresh out of the oven - top view

What Makes These Vegetarian Quesadillas Wholesome?

We frequently consider quesadillas a not being notably wholesome, however this recipe is a superbly well-balanced meal! Right here’s what offers this dish a nutritious punch:

  • Complete Grains: Utilizing sprouted wheat (or entire wheat) tortillas as a substitute of white tortillas will increase the fiber and protein on this dish, and reduces the quantity of refined carbs.
  • Plant Protein: As a substitute of loading on additional cheese or floor beef, these quesadillas use lentils. Lentils are a plant-protein which might be excessive in fiber, low in energy, and excessive in folate and magnesium. Folate helps flip carbs into power, and magnesium has quite a lot of advantages together with coronary heart well being and lowering anxiousness.
  • Baked, not fried: I selected to oven bake these lentil quesadillas, which helps scale back the quantity of oil you must get these quesadillas actually crispy. 

Are Vegetarian Quesadillas Child Pleasant?

Youngsters love quesadillas and they’ll love this vegetarian quesadilla recipe too. Filled with cheese and topped with pico de gallo, they received’t understand they’re getting a wholesome serving to of plant-based protein. In case your choosy eater likes beans they’ll most likely like lentils too, since they’re in the identical legume household and have an identical taste. In terms of greens most choosy eaters will embrace corn, it’s a fantastic starter into consuming extra veggies!

vegetarian quesadillas with cumin and lentils, served with pico de gallo on a grey plate

What’s the distinction between cumin seeds and floor cumin?

Cumin is a seed that comes from the herb Cuminum Cyminum which is a member of the parsley household. Cumin is bought each in seeds type and already floor. For those who’re buying cumin in your typical massive grocery chain you’ll seemingly discover it in floor type. Cumin is likely one of the spices that makes up many curry powder variations. It’s a flexible spice that can be utilized in lots of sorts of dishes together with Mexican dishes like this vegetarian quesadilla recipe. For those who don’t have cumin seeds you should use floor cumin, however you’ll wish to use much less since floor cumin is extra concentrated than cumin seeds. 

What’s the finest cheese for quesadillas?

Monterey Jack cheese is great for melting which is what you wish to make a great quesadilla. Nonetheless, Monterey Jack generally is a bit bland. Cheddar has extra taste however when it melts it tends to get greasy. Utilizing a mixture of Monterey Jack and cheddar cheese offers you the suitable stability between the soften and taste issue. Shopping for a Mexican cheese mix is one other good choice to make these quesadillas stand out. 

What to eat with vegetarian quesadillas?

This recipe pairs nicely with a easy aspect salad or a wholesome serving to of a steamed vegetable of your selection comparable to broccoli or cauliflower, seasoned with salt & pepper. High these quesadillas with sliced avocado or spoon of guacamole to essentially put them excessive!

vegetarian quesadillas with cumin and lentils, served with pico de gallo on a grey plate

High suggestions for making Vegetarian Quesadillas with Cumin and Lentils

  • I used frozen corn, however it’s also possible to use contemporary or canned.
  • To avoid wasting time use pre-cooked & steamed lentils. I purchase mine from Dealer Joes. 
  • To cut back the general fats in these quesadillas you should use decreased fats cheese, however it’s also possible to simply use much less of the complete fats selection (which is what I’d advocate doing!)
  • Use cumin seeds moderately than floor cumin. Whenever you toast cumin seeds the oils are launched which brings out a lovely aroma.
  • Hold the cumin seeds from burning by continually shaking the pan. This will even guarantee they’re toasted evenly.
  • Toasting the corn in the identical pan because the cumin seeds will give the corn a pleasant taste.
  • For those who don’t have sprouted wheat tortillas you should use entire wheat tortillas, gluten free tortillas, and even corn tortillas!
  • Stuff the quesadillas with extra greens you’ve available, or sub the corn for one more vegetable comparable to crimson peppers or zucchini.
  • Spray the tortillas with a cooking spray or evenly brush the tortillas with oil to get them good and crispy.
  • High these quesadillas with slices of avocado for added creaminess and wholesome fat.

Be sure you strive these different wholesome quesadilla recipes!

If you’ve tried this cumin and lentil quesadilla recipe, or some other recipe on my weblog, then please charge it and let me know the way it turned out within the feedback under! You may also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see extra scrumptious, wholesome, household pleasant meals!

Vegetarian Quesadillas with Cumin and Lentils

These Vegetarian Quesadillas with Cumin and Lentils is an easy weeknight meal you possibly can pull collectively in 30 minutes or much less. Tortillas are full of toasted cumin seeds, lentils, corn, cheese, then topped with contemporary pico de gallo. It’s a child pleasant meal your loved ones will love!

Prep Time15 minutes

Prepare dinner Time15 minutes

Whole Time30 minutes

Course: Most important Course

Delicacies: Mexican

Servings: 4 servings

Energy: 250kcal

Creator: Anjali Shah

  • 1 tsp. cumin seeds
  • 4 Sprouted Wheat or Complete Wheat Tortillas (To make this recipe gluten free, use gluten free tortillas)
  • half of cup shredded Mexican Four cheese mix
  • 1 cup cooked small lentils I used Dealer Joe’s Steamed Packaged Lentils
  • 1 cup pico de gallo
  • 1 cup frozen or contemporary corn
  • Non-compulsory Toppings: Diced avocado, inexperienced onions, guacamole, Plain Greek Yogurt
  • Preheat oven to 350 levels.

  • Toast cumin seeds in massive, dry skillet over medium warmth 2 to three minutes, or till aromatic, shaking pan continually. Switch to small bowl, and put aside.

  • Toast corn in the identical skillet, shaking the pan for about 5 min or till cooked via. Switch to small bowl, put aside.

  • Prepare Four tortillas on a baking sheet sprayed with olive oil cooking spray.

  • Sprinkle half the tortilla with ~2-Three Tbsp grated cheese, and 1/Four tsp toasted cumin seeds. High with 1/Four cup lentils, 1/Four cup corn, and fold the opposite aspect over. Repeat for the subsequent Three tortillas.

  • Put the tortillas within the oven and broil for 5-10 min till the tops are evenly browned and crispy. Serve with Pico de Gallo, avocado, guacamole, Plain Greek Yogurt, or diced inexperienced onions on prime!

High Suggestions for Making Vegetarian Quesadillas with Cumin and Lentils

  • I used frozen corn, however it’s also possible to use contemporary or canned.
  • To avoid wasting time use pre-cooked & steamed lentils. I purchase mine from Dealer Joes. 
  • To cut back the general fats in these quesadillas you should use decreased fats cheese, however it’s also possible to simply use much less of the complete fats selection (which is what I’d advocate doing!)
  • Use cumin seeds moderately than floor cumin. Whenever you toast cumin seeds the oils are launched which brings out a lovely aroma.
  • Hold the cumin seeds from burning by continually shaking the pan. This will even guarantee they’re toasted evenly.
  • Toasting the corn in the identical pan because the cumin seeds will give the corn a pleasant taste.
  • For those who don’t have sprouted wheat tortillas you should use entire wheat tortillas, gluten free tortillas, and even corn tortillas!
  • Stuff the quesadillas with extra greens you’ve available, or sub the corn for one more vegetable comparable to crimson peppers or zucchini.
  • Spray the tortillas with a cooking spray or evenly brush the tortillas with oil to get them good and crispy.
  • High these quesadillas with slices of avocado for added creaminess and wholesome fat.

Tailored from Vegetarian Occasions

Energy: 250kcal | Carbohydrates: 33g | Protein: 8g | Fats: 6g | Sodium: 868mg | Fiber: 5g | Sugar: 5g